Sourdough Rye And Onion Rolls Pistolet Style Recipes

SOURDOUGH DELI RYE

Steps:

• Mix the sponge ingredients, cover and set at room temp until doubled in volume.
• Mix the dough ingredients into the sponge and, rest for 20 minutes. Dough will be very sticky. Rye doughs resemble wet cement. The rest will help a good deal with the stickiness.
• Knead by machine (recommended) or by hand for 8 minutes. Tip dough onto counter and stretch and fold the dough letter-style.
• Place dough in a straight-sided oiled container. Cover and ferment till double (1-1.5 hour or so at warm (80 F) temperature). Be sure it doubles in volume.
• Divide and shape into 2 loaves and place in bowls or bannetons or in a couche for support. Cover with oiled plastic and refrigerate immediately.
• Overnight, the loaves should rise about 50% in volume. Place on counter while preheating the oven with a water pan to 400°F.
• Glaze with an egg and 1 tsp water, slash the loaves, and bake at 375°F with steam for 12 minutes then remove steam pan and rotate loaves. For glossier finish, add more glaze. Bake for 30 more minutes until 200F internally. Cool on a rack.

SOURDOUGH ONION RYE BREAD

Steps:

• To proof your starter, feed it with equal parts of flour and water, cover loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).
• At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
• Saute onions in olive oil until they become translucent.
• Remove from heat and add butter, water and salt.
• Cool to lukewarm (85 degrees F) and stir into starter.
• Add the rye flour and mix well.
• Add the white flour gradually, until it is too stiff to mix by hand.
• Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
• Shape into an elongate loaf.
• Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours, or until about doubled in bulk (rising time will vary according to your starter, but it takes longer than breads made with commercial yeast).
• Preheat oven to 375 degrees F.
• Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
• Bake for 40 to 50 minutes.
• Remove from baking sheet and cool on wire rack.
• This bread could also be made using the dough cycle of your bread machine.

TRADITIONAL FRENCH PISTOLETS - LITTLE ONION AND RYE BREAD ROLLS

Steps:

• To start the dough in the bread machine, add the ingredients in the order posted - except the topping and extra flour for dusting. Put on "dough" setting to mix, prove and rise.
• Pre-heat the oven to 220C/425F/Gas mark 7.
• Once the dough has risen, turn out of the tin on to a floured board and knock back, then knead for a minute or two. Cut into 12 pieces and shape into ovals. Place on well greased and floured baking sheets and cover with oiled cling-film; leave them in a warm place to rise for 30 minutes, or until almost doubled in size.
• Brush the rolls with water and then sprinkle with onion salt or normal salt, before dusting with flour. Using an oiled handle of a wooden spoon, split each roll almost in half lengthways, see photo. Allow to rest for 3 to 5 minutes before baking in pre-heated oven for 15 to 20 minutes. The pistolets should sound hollow when tapped and have a crusty finish. Allow them to cool slightly on a wire rack then serve warm with butter and fillings to taste. These freeze very well.

SCHLOTZSKY'S STYLE SOURDOUGH BATTER ROLLS

Steps:

• Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
• Add half the flour. Stir with small wire wisp until well mixed.
• Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
• Lightly spray and smear a 12 cup muffin tin with cooking spray.
• Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each).
• Spray tops with cooking spray.
• Place in very warm spot (90-110°F). (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.)
• Let rise until near or at tin top, about 50 minutes. (It is very important to not let them rise any longer than 50 minutes, because they will quickly fall.).
• Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.).
• 1. Leave rolls in oven from previous step.
• 2. Set oven temp to 450°F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.).
• Bake Method #2 - (Preheated Oven.).
• 1. Remove rolls in oven after previous step and then preheat oven to 450°F .
• 2. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.).